Ceviche and Poke recipes

Mix cocoa butter powder for all of these if they are going to be served a day later.

SHELLFISH

8 fresh in the shell bay scallops

8 fresh oysters in the shell

1 lime or lemon

1 jalapeno, seeded and minced

1/3 teaspoon sea salt

Shuck the oysters and scallops. Squeeze the lime over the meat, sprinkle with jalapeno and salt.

ANY FISH, SIMPLE AND DIRECT CEVICHE

8 ounces sliced between the thin membranes of flesh, thin

1 lime

10 leaves cilantro

1/3 teaspoon sea salt

(½ ounce extra virgin olive oil, optional for crudo style)

CORVINA AND SNAPPER

8 ounces corvina or snapper species, boneless/skinless

1 orange

1 lemon

1/3 teaspoon red aji pepper, ground (New Mexico Red Pepper)

½ teaspoon sea salt

½ ounce cilantro, leaves and stems

1 ounce olive oil, a mild one

1 tablespoon poblano pepper

1 tablespoon red bell pepper

Thin slice the fish between the grains so that you have very thin slices with no membrane or silver skin. Place between sheets of plastic wrap or butcher paper and gently tap with the back of a cleaver, or use a flat meat hammer, gentle. Mash the rest of the ingredients into a paste. Rub a small amount on each slice of fish, let set five minutes and then eat. This is good with fresh fruit or on lettuce leaves.

TILAPIA

8 ounces tilapia, cut into small cubes, very small cubes

1 tablespoon celery, minced

1 tablespoon red onion, minced

1 teaspoon jalapeno, minced

2 tablespoons cilantro, minced

1 clove garlic, minced

1 lime, juiced

1 orange, juiced

½ teaspoon sea salt

1 teaspoon granulated sugar

1 ounce sweet rice or apple cider vinegar

1 ounce corn oil

Combine ingredients and let marinade 15 minutes

WHITE MACKEREL

8 ounces white mackerel, small cubes, very small

2 lemons, juice

6 ounces pineapple, small dice/mince

6 ounces tomato, no seeds, small dice/mince

1 green bell pepper, minced

2 cloves garlic, minced

6 stalks green onion, thin sliced from root to pale green part

1 tablespoon poblano pepper, minced

½ teaspoon jalapeno, minced

½ ounce mint, leaves

½ ounce cilantro, leaves

1 teaspoon sea salt

1 ounce Worcestershire sauce

5 ounces olive oil

Combine ingredients in large bowl and refrigerate. Let chill 30 minutes before eating. Presentation on this kind of ceviche would be nice in a martini glass with shredded lettuce. Also, if you have a mandolin slicer use this to cut very thin spaghetti style zucchini and carrots. Mix them with a little olive oil and coconut juice and then toss with the ceviche, serve as a light appetizer

MAHI MAHI

8 ounces mahi mahi, almost minced

4 ounces ketchup

1 lime, juice

1 orange, juice

1 tablespoon chipotle

½ cup cilantro, chopped

1 stalk celery, minced

1 cup cucumber, peeled, seeded and minced

1 teaspoon sea salt

½ cup clam juice

1 ounce Worcestershire sauce

1 ounce olive oil

Combine ingredients and refrigerate 15 minutes. Serve with nacho chips or fried won tons. Also, something like this with the ketchup is good with fried plantains or fried sweet potatoes.

RED DRUM OR SNAPPER

8 ounces red drum or snapper chopped

3 ounces young coconut juice

2 lemons, juice

1 ounce olive oil

½ cup white onion, diced

1 cup papaya, peeled, seeded minced

5 green tomatilla, chopped, par boil and drained

1 ounce soy sauce

1 ounce cilantro, chopped

1 teaspoon coriander

1 teaspoon Guajilla pepper

1 teaspoon sea salt

Combine and eat within a few hours. Keep chilled until ready to eat. You can eat it right away.

Combine ingredients and eat as soon as you can. It will hold overnight, but why wait? Eat this with chilled nishiki or jasmine rice, with pita bread, over lettuces, in a tomato or avocado.

SALMON

8 ounces Chinook or sockeye salmon in season (best May to October)

2 limes, juiced

1 ounce mandarin olive oil (a mandarin orange olive oil)

Combine and set aside.

1 mango, peeled and minced

1 Asian pear, peeled and minced

1/2 each poblano and red bell pepper, minced

1 stalk celery, minced

1 ounce cilantro, chopped

½ ounce basil leaves, chopped

10 chives, minced

½ ounce fresh ginger, minced

4 ounces white peach puree or unfiltered peach juice

HALIBUT

8 ounces halibut, slice very thin, broad cuts into 10 slices

1 blood orange, juice

10 blood orange wedges, no pith or skin

1 ounce Spanish extra virgin olive oil

5 shots Cholula Sauce

1/3 teaspoon Hawaiian pink sea salt, coarse

10 leaves oregano, fresh, chopped

10 leaves mint, fresh, chopped

Lay the halibut slices under plastic wrap and gently pound so that the fibers in the meat separate just a little bit. Set the fish slices around on a plate and place an orange on each slice. Sprinkle with the juice, sauce, salt and herbs. All you need are green olives, cucumbers, peppers, artichoke hearts and you have a really impressive array of fresh foods.

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I was an Executive Chef all my life, South, poetry, food, philosophy and now my life is purely Poetry, Food, Philosophy, Religion, Music and the few people I can possibly engage and interact with as we, a community of Artists, my town speaks evil, I come together here in Word Press for safety, to escape being despised for saying thanks, I needed you, to being told never dedicate again never speak my name, if a name appears it is fake. I look forward to reading new works, this town sinks in tiny pockets of sameness. The modern, be experimental, in the same way the Beats and Buckowski acolytes rejected the academic in favor of art for the people, now, regenerating in this very moment now. I think it's a gas and thrilling. See you here. Be honest. Be cool. Be who you are. Damn no one. We all have a voice. Reject the norm and run when cool hits the room.
I am a great and very well experienced design, training, excel, books, recipe and manuals on opening a restaurant My work is guaranteed in any cuisine you choose for your restaurant. I bring with me a lot of publications, background, recognition and as much hands on necessary in helping start up a restaurant and concept. I am trained from Haute Cuisine roots in apprenticeship throughout 7 major cuisines and regions of the Western Hemisphere and Pacific Rim Asian, cuisine mincuer, hands on all made in house to setting up connections for specialty designs that I Amy be lacking. I promise a success if you have the location and funds necessary for the work. I will set up everything, and leave. I will be on call for any matters. Very media experienced. If your needs are 50 seats to 1000 it is not a big deal. All are equal. It is the location, food, training, a hands on Chef de Cuisine an don going staff training and eduction which define what I will do for anyone opening a restaurant.
If you need coaching and teaching in optics and literature as something of your own voice, I have an extensive background in this area as well. Over 700 publications, three books, with two ready and waiting fro me to give the go ahead. It is all poetry or food, sometimes both. I can teach you how to publish more, how to self edit and how to reach the voice waiting to be read and heard. I have taught one on one Master classes in poetry, memnotics and narrative are primary. If you are already publishing and want more, I can help.
For all of these things from restaurant consultation to poetry my rates are reasonable. I go above and beyond expectations for any client or partner in the business. I do not want to be a full time Executive Chef nor manager. I love the world of food and it loves me. I do offer to be on call for a year after set up and running.
For poetry, if you are not publishing then I have not helped you and guided you properly in the method and emotion of place and of things felt.
Contact me. I will see your dreams realized and you will be happy. Place your burden upon me. I am here to guide and be your Chef in need. Also ALL office work is in detail with excel programs and pro forma statistics. There are programs that are on the marker which offer it all and I think that they are wonderful advances in the hard work of the entire restaurant. I can set you up with whatever is your desire. I promise results or you do not pay me in full. I am not here to take your money and run. I am here to help, to develop, to create, to ease the stress and to open any doors you wish. I give you my promise.
Love. Peace. Hope.
H Lamar Thomas

Welkom op de blog van Discobar Bizar. Druk gerust wat op de andere knoppen ook, of lees het aangrijpende verhaal van Harry nu je hier bent. Welcome to the Discobar Bizar blog, feel free to push some of the other buttons, or to read the gripping story of Harry whilst you are here!

Welkom op de blog van Discobar Bizar. Druk gerust wat op de andere knoppen ook, of lees het aangrijpende verhaal van Harry nu je hier bent. Welcome to the Discobar Bizar blog, feel free to push some of the other buttons, or to read the gripping story of Harry whilst you are here!